Thanks, Pete! Good Morning to YOU!
Last year I had a lot of low acid yellow cherry tomatoes. I experimented and canned 3 half pints. Left tomatoes whole, pierced each one 2 or 3 times with a toothpick, and added salt to the water. Canned 10-15 minutes and they came out perfect. Still had a half jar in the fridge when I started picking the new ones. Probably won’t do it again, been giving away the yellow ones.